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20121101
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beasley's and chuck's, customers can't use it. they must leave one space and go outside to get to the other two. >> just like you would if you were in one restaurant and you decided that you wanted to go to another restaurant. you would have to exit that restaurant. and it is something that people find challenging, knowing us pretty intimately. >> reporter: while fox liquor bar largely has its own staff, the employees at the restaurants are interchangeable. people move around to meet customer demand. >> there are subtle differences in the way you approach things, but at the end of the day, good service is good service. >> reporter: if you're wondering why christensen didn't go with just one large business, her answer is simple. >> i'm not personally a fan, nor do i feel that it's one of my strengths to open up a large restaurant. it's just not something that i enjoy. i like to be able to see everything that's happening. >> reporter: to ensure a sense of order with three businesses in one space, christensen staggered each opening to let staff acclimate. >> i think it would have
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